GG’S RECIPES

Hello and welcome t o GG’S Place. I love cooking and am always looing for a new dish for a new dish try. I do not claim credit for any recipes I post.

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[from_the_kitchen] Philly Cheese-steak Sandwich with Garlic Mayo Original recipe makes

Anna shares
Philly Cheese-steak Sandwich with Garlic Mayo Original recipe makes 4
sandwiches
1 cup mayonnaise
2 cloves garlic, minced
1 tablespoon olive oil
1 pound beef round steak, cut into thin strips
2 green bell peppers cut into 1/4 inch strips
2 onions, sliced into rings
salt and pepper to taste
4 hoagie rolls, split lengthwise and toasted
1 (8 ounce) package shredded mozzarella cheese
1 teaspoon dried oregano

PREP: 10 minutes
COOK: 20 minutes
READY IN: 30 minutes

Directions
1. In a small bowl, combine mayonnaise and minced garlic. Cover, and
refrigerate. Preheat oven to 500 degrees F (260 degrees C).
2. Heat oil in a large skillet over medium heat. Sauté beef until lightly
browned. Stir in green pepper and onion, and season with salt and pepper.
Sauté until vegetables are tender, and remove from heat.
3. Spread each bun generously with garlic mayonnaise. Divide beef mixture
into the buns. Top with shredded cheese, and sprinkle with oregano. Place
sandwiches on a baking pan.
4. Heat sandwiches in preheated oven, until cheese is melted or slightly
browned.

Cheesy Nacho Beef Skillet

Ingredients
1
lb lean (at least 80%) ground beef

1
pouch (8 oz) Old El Paso™ Mexican rice

2
cans (10 oz each) diced tomatoes with green chiles
1
can (15.25 oz) Green Giant™ whole kernel sweet corn
1
package (1 oz) Old El Paso™ taco seasoning mix

1
roasted red bell pepper (from a jar), chopped
1/2
cup water
1 1/2
cups shredded Mexican cheese blend (6 oz)
Steps

1 of 5In 10-inch skillet, cook 1 lb lean ground beef over medium-high heat until thoroughly cooked, stirring frequently; drain.

2 of 5Meanwhile, microwave 1 pouch (8 oz) Old El Paso™ Mexican rice as directed on pouch.

3 of 5To skillet with cooked beef, add 2 cans (10 oz each) diced tomatoes with green chiles, 1 can (15.25 oz) Green Giant™ whole kernel sweet corn, 1 package (1 oz) Old El Paso™ taco seasoning mix, 1 roasted red bell pepper (from a jar), chopped, and 1/2 cup water; mix well.

4 of 5Stir in cooked Mexican rice. Heat to boiling. Reduce heat; simmer 10 minutes.

5 of 5Stir in 1 cup shredded Mexican cheese blend until melted. Sprinkle remaining 1/2 cup cheese over top. Serve immediately.

Cheesy Potato Corncakes

Cheesy Potato Corncakes
http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-search/appetizer-starter-recipes/cheesy-potato-corncakes

Use a thin, slotted turner when frying the corncakes, and give them time to cook to a crisp golden brown on each side before flipping.
Makes: 8 servings
Prep: 25 minutes
Cook: 10 minutes
Ingredients
2 pounds yellow-fleshed potatoes, peeled and chopped
Salt
2 large eggs, lightly beaten
1/2 cup finely chopped chives
1/2 cup cornmeal
1 10 ounce box  frozen corn kernels, thawed
6 ounces Pepper-Jack cheese, shredded (about 2 cups)
Pepper
3/4 cup vegetable oil
Directions
Place the potatoes in a medium pot and cover with cold water by 1 inch. Salt the water and bring to a boil, then lower the heat and simmer until the potatoes are tender, about 15 minutes. Drain, then mash the potatoes in the pot. Cook, stirring, over medium-low heat for 1 minute. Let cool, stirring occasionally, for about 20 minutes.
Meanwhile, stir together the eggs and chives. Place the cornmeal on a large, shallow plate.
Combine the potatoes with the corn, the cheese and the egg mixture; season with pepper. Scoop out 2 rounded tablespoons and roll into a ball. Set on a sheet of waxed paper; repeat with the remaining mixture (you should have 30 pieces). Flatten each ball into a 1/2-inch-thick patty, coat in the cornmeal and transfer to a baking sheet.
On a griddle or in a large nonstick skillet, heat 1/4 cup oil over medium-high heat. Working in 3 batches, add the corncakes and cook until golden-brown, about 2 minutes on each side. Transfer to paper towels to drain and season with salt.
Tip:  Fast times
Cool hot potatoes by setting the pot in a sink filled with cold water.
 
 
 
As you waste your breath complaining about life, someone out there is breathing their last.
Appreciate what you have.
Be thankful and stop complaining.
Live more, complain less.
Have more smiles, less stress

Zippy Breaded Pork Chops

Zippy Breaded Pork Chops 
http://www.tasteofhome.com/recipes/zippy-breaded-pork-chops?pmcode=FreeIssue&_cmp=WeeknightDinners&_ebid=WeeknightDinners3/29/2016&_mid=92024&ehid=61d2200489144ea6cb679a20d50b841d3f4f3e
A new zippy version of an old favorite, this pork chop recipe is guaranteed to bring your family together around the dinner table. —Ann Ingalls, Gladstone, Missouri
TOTAL TIME: Prep/Total Time: 25 minutes.
YIELD: 6 servings
Ingredients
1/3 cup prepared ranch salad dressing
1 cup seasoned bread crumbs
2 tablespoons grated Parmesan cheese
6 bone-in pork loin chops (1/2 inch thick and 8 ounces each)
Directions
1. Preheat oven to 425°. Place salad dressing in a shallow bowl. In a separate shallow bowl, mix bread crumbs and cheese. Dip pork chops in dressing, then in crumb mixture, patting to help coating adhere.
2. Place on a rack in an ungreased 15x10x1-in. baking pan. Bake 15-20 minutes or until a thermometer reads 145°. Let stand 5 minutes before serving. Yield: 6 servings.
Nutritional Facts: 1 serving (1 each) equals 201 calories, 12 g fat (3 g saturated fat), 22 mg cholesterol, 437 mg sodium, 14 g carbohydrate, 1 g fiber, 9 g protein.
 Zippy Breaded Pork Chops 
http://www.tasteofhome.com/recipes/zippy-breaded-pork-chops?pmcode=FreeIssue&_cmp=WeeknightDinners&_ebid=WeeknightDinners3/29/2016&_mid=92024&ehid=61d2200489144ea6cb679a20d50b841d3f4f3e
A new zippy version of an old favorite, this pork chop recipe is guaranteed to bring your family together around the dinner table. —Ann Ingalls, Gladstone, Missouri
TOTAL TIME: Prep/Total Time: 25 minutes.
YIELD: 6 servings
Ingredients
1/3 cup prepared ranch salad dressing
1 cup seasoned bread crumbs
2 tablespoons grated Parmesan cheese
6 bone-in pork loin chops (1/2 inch thick and 8 ounces each)
Directions
1. Preheat oven to 425°. Place salad dressing in a shallow bowl. In a separate shallow bowl, mix bread crumbs and cheese. Dip pork chops in dressing, then in crumb mixture, patting to help coating adhere.
2. Place on a rack in an ungreased 15x10x1-in. baking pan. Bake 15-20 minutes or until a thermometer reads 145°. Let stand 5 minutes before serving. Yield: 6 servings.
Nutritional Facts: 1 serving (1 each) equals 201 calories, 12 g fat (3 g saturated fat), 22 mg cholesterol, 437 mg sodium, 14 g carbohydrate, 1 g fiber, 9 g protein.
 Zippy Breaded Pork Chops 
http://www.tasteofhome.com/recipes/zippy-breaded-pork-chops?pmcode=FreeIssue&_cmp=WeeknightDinners&_ebid=WeeknightDinners3/29/2016&_mid=92024&ehid=61d2200489144ea6cb679a20d50b841d3f4f3e
A new zippy version of an old favorite, this pork chop recipe is guaranteed to bring your family together around the dinner table. —Ann Ingalls, Gladstone, Missouri
TOTAL TIME: Prep/Total Time: 25 minutes.
YIELD: 6 servings
Ingredients
1/3 cup prepared ranch salad dressing
1 cup seasoned bread crumbs
2 tablespoons grated Parmesan cheese
6 bone-in pork loin chops (1/2 inch thick and 8 ounces each)
Directions
1. Preheat oven to 425°. Place salad dressing in a shallow bowl. In a separate shallow bowl, mix bread crumbs and cheese. Dip pork chops in dressing, then in crumb mixture, patting to help coating adhere.
2. Place on a rack in an ungreased 15x10x1-in. baking pan. Bake 15-20 minutes or until a thermometer reads 145°. Let stand 5 minutes before serving. Yield: 6 servings.
Nutritional Facts: 1 serving (1 each) equals 201 calories, 12 g fat (3 g saturated fat), 22 mg cholesterol, 437 mg sodium, 14 g carbohydrate, 1 g fiber, 9 g protein.
 Zippy Breaded Pork Chops 
http://www.tasteofhome.com/recipes/zippy-breaded-pork-chops?pmcode=FreeIssue&_cmp=WeeknightDinners&_ebid=WeeknightDinners3/29/2016&_mid=92024&ehid=61d2200489144ea6cb679a20d50b841d3f4f3e
A new zippy version of an old favorite, this pork chop recipe is guaranteed to bring your family together around the dinner table. —Ann Ingalls, Gladstone, Missouri
TOTAL TIME: Prep/Total Time: 25 minutes.
YIELD: 6 servings
Ingredients
1/3 cup prepared ranch salad dressing
1 cup seasoned bread crumbs
2 tablespoons grated Parmesan cheese
6 bone-in pork loin chops (1/2 inch thick and 8 ounces each)
Directions
1. Preheat oven to 425°. Place salad dressing in a shallow bowl. In a separate shallow bowl, mix bread crumbs and cheese. Dip pork chops in dressing, then in crumb mixture, patting to help coating adhere.
2. Place on a rack in an ungreased 15x10x1-in. baking pan. Bake 15-20 minutes or until a thermometer reads 145°. Let stand 5 minutes before serving. Yield: 6 servings.
Nutritional Facts: 1 serving (1 each) equals 201 calories, 12 g fat (3 g saturated fat), 22 mg cholesterol, 437 mg sodium, 14 g carbohydrate, 1 g fiber, 9 g protein.
 

One-Pot Cheesy Chicken, Rice and Broccoll

From

Ingredients
2 tablespoons olive oil

4 boneless skinless chicken breasts, cut into 1-inch pieces (20 oz)

1 teaspoon salt

1/4 teaspoon pepper

1 cup uncooked regular long-grain white rice

2 1/2 cups Progresso™ chicken stock (from 32-oz carton)

1 cup chopped red bell pepper (1 large)

2 1/2 cups broccoli florets, cut into bite-size pieces

2 cups shredded Cheddar cheese (8 oz)

Steps
Step 1 of 4
In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken, salt and pepper in oil 4 to 6 minutes, stirring frequently, until chicken is no longer pink in center.
Step 2 of 4
Add rice and chicken stock; heat to boiling. Cook over medium-high heat 10 to 15 minutes, stirring frequently, until most of the liquid is absorbed.
Step 3 of 4
Add bell pepper, broccoli and 1 cup of the cheese. Cover; reduce heat to medium-low; cook 8 to 10 minutes or until vegetables are crisp-tender. Remove from heat.
Step 4 of 4
Sprinkle with remaining 1 cup cheese. Cover; let stand 1 to 2 minutes or until cheese is melted.